Seared Scallops with Warm Tuscan Beans
This recipe serves 4. If $2.14 per serving falls in your budget, Seared Scallops with Warm Tuscan Beans might be a spectacular gluten free, dairy free, and vegetarian recipe to try. One portion of this dish contains approximately 10g of protein, 7g of fat, and a total of 202 calories. If you have baby spinach, olive oil, prechopped onion, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 45 minutes.
Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat.
Sprinkle scallops evenly with salt.
Add scallops to pan; cook 2 minutes on each side or until done.
Remove scallops from pan; keep warm.
Add remaining 1 tablespoon oil and onion to pan; saut 2 minutes.
Add pepper and garlic; cook 20 seconds, stirring constantly. Stir in wine; cook 1 minute or until most of liquid evaporates. Stir in broth and beans; cook 2 minutes.
Add spinach; cook 1 minute or until spinach wilts.
Remove from heat; stir in basil.
Grilled garlic bread is great for dipping into the brothy beans.
Heat a grill pan over medium heat.
Brush 1 tablespoon olive oil evenly over 4 (1-ounce) slices French bread.
Add bread to pan; cook 2 minutes on each side or until lightly browned. Rub one side of each bread slice with cut sides of a halved garlic clove.